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- Oct 20, 2025
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European Butter
Monkfruit with allusose
Splenda Brown Sugar Blend
Free Range Eggs
Pure Vanilla Extract
Unbleached Flour
Baking Soda
Baking powder
Pink Salt
Chocolate Chips sweetened with monkfruit
I've heard that melting the butter will help with making chocolate cookies more dense. I'm using low sugar alternatives. Using an unbleached flour to stay away from synthetic ingredients. I heard using baking soda and baking powder, the combination results in a cookie with a crispy edge and a softer, chewier center. And then the Chocolate Chips aren't loaded with sugar either. I'm having trouble with this combination of ingredients. The first recipe was from ChatGPT but the recipe had too much flour and the cookie didn't spread and tasted dry. I had melted half the butter for this and didn't use the baking soda/powder combination. The second time I followed a different recipe online made by a real person and I tried to not use as much flour as it said. I melted all the butter and it called for more brown sugar than the previous recipe. The dough tasted better but the tester cookie came out cake like texture and I didn't overmix the ingredients. I'm struggling with either the ratio or if I should melt the butter or not. Need a professional baker or pastry artist to help me achieve a soft and chewy chocolate chip cookie with crisp edges like at subway, food lion, or Walmart in those little brown bags.
Monkfruit with allusose
Splenda Brown Sugar Blend
Free Range Eggs
Pure Vanilla Extract
Unbleached Flour
Baking Soda
Baking powder
Pink Salt
Chocolate Chips sweetened with monkfruit
I've heard that melting the butter will help with making chocolate cookies more dense. I'm using low sugar alternatives. Using an unbleached flour to stay away from synthetic ingredients. I heard using baking soda and baking powder, the combination results in a cookie with a crispy edge and a softer, chewier center. And then the Chocolate Chips aren't loaded with sugar either. I'm having trouble with this combination of ingredients. The first recipe was from ChatGPT but the recipe had too much flour and the cookie didn't spread and tasted dry. I had melted half the butter for this and didn't use the baking soda/powder combination. The second time I followed a different recipe online made by a real person and I tried to not use as much flour as it said. I melted all the butter and it called for more brown sugar than the previous recipe. The dough tasted better but the tester cookie came out cake like texture and I didn't overmix the ingredients. I'm struggling with either the ratio or if I should melt the butter or not. Need a professional baker or pastry artist to help me achieve a soft and chewy chocolate chip cookie with crisp edges like at subway, food lion, or Walmart in those little brown bags.